Palatability Evaluation and Physical Characteristics of Cooked Rice
2005
Kim, Y.D. (Yeongnam Agricultural Research Institute, Milyang, Republic of Korea), E-mail: kim0yd@rda.go.kr | Ha, U.G. (Yeongnam Agricultural Research Institute, Milyang, Republic of Korea) | Song, Y.C. (Yeongnam Agricultural Research Institute, Milyang, Republic of Korea) | Cho, J.H. (Yeongnam Agricultural Research Institute, Milyang, Republic of Korea) | Yang, E.I. (Honam Agricultural Research Institute, Iksan, Republic of Korea) | Lee, J.K. (Honam Agricultural Research Institute, Iksan, Republic of Korea)
Many parameters such as textural, cooking and pasting properties and chemical components are the main reasons of tardy progress in evaluation of cooked rice. To increase the evaluation effect of cooked rice, physical properties and palatability of cooked rice were studied with five varieties. The highest palatability was observed in Kosihikari while Hoan showed the lowest value. The cooked rice of Kosihikari showed a high values of waxiness (0.12) and boiling time (21.1 min.) while the porosity and expansibility were as low as 19.0 and 28.6%, respectively.
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